Recipe: Grilled Turkey, Portabella and Vegetable Skewers

GRILLED TURKEY, PORTABELLA AND VEGETABLE SKEWERS

1 1/2 cups chopped green onions
1 cup olive oil
3/4 cup balsamic vinegar
2 tablespoons Worcestershire sauce
2 tablespoons minced garlic
1 tablespoon dried rosemary
1 tablespoon dried tarragon
5 pounds turkey thighs
6 small portabella mushrooms, cleaned, stemmed and quartered
2 small red bell peppers, seeded and cup into 1-inch pieces
3 small yellow squash, cut into 1/2-inch rounds
3 small zucchini, cut into 1/2-inch rounds

Combine green onions, oil, vinegar, Worcestershire sauce, garlic, rosemary and tarragon. Pour over turkey and mushrooms. Seal container and refrigerate 2 hours or overnight.

WHEN READY TO COOK:
Prepare grill for direct heat cooking.

Drain turkey and mushrooms from marinade and discard marinade. On 10 or 12-inch skewers, alternating ingredients, arrange drained turkey cubes, mushrooms, peppers, yellow squash and zucchini.

Grill over medium flame or coals 10 to 12 minutes or until turkey is no longer pink in center, turning once. Cook thighs to an internal temperature of 180 degrees F.

Servings: 12
Source: The National Turkey Federation